Silky, Rich, Beet Fudge Truffles in Dark Chocolate Shell Life Off the

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Add the beets, dates, vanilla extract, salt, and 1/4 cup or 4 tablespoons of the cacao powder (or 20g) to a food processor. Process until the ingredients are well combined and starting to come together as a sticky paste. Add the remaining 2 tablespoons of cacao powder (or 10g) and the oat flour to the food processor.

10 Easy Vegan Desserts to Make at Home Rainbow Plant Life

1 small beet ((4 1/2 - 5 ounces, or 125-140 g), cooked and then peeled); 12 Medjool dates ((about 6 ounces, or 170 g), pitted); 1 teaspoon vanilla extract; 6 tablespoons (30 grams) raw cacao powder, divided 1/4 cup (22 g) oat flour (sub an equal amount of coconut flour for a Paleo version) 3 ounces (85 g) of good-quality, dairy-free dark chocolate 1/2 teaspoon sea salt (plus more to taste)

Sweet Chilli Beef Truffles Strachan Craft Butchers

1 small cooked beet, peeled and roughly chopped (about ½ cup)* (OPTIONAL); 1 cup full-fat coconut milk*; 8 oz dark chocolate, chopped (or about 3 of your favorite 3 ounce chocolate bars)*; 2 tbsp coconut oil; ¼ tsp salt; 2 tbsp cocoa powder, for coating *make sure the beet is very well cooked so that it blends easily into the chocolate *when using coconut milk from a can that has solidified.

Fudgy Vegan Chocolate Beet Truffles — Rainbow Plant Life

Once beets are tender, remove from heat (reserve beet juice) and place beets under cold running water until cool to the touch. Peel beets and roughly chop. Place cooled beets into the food processor or blender,add 1/2 of the agave, lemon and beet juices. Purée until completely smooth, adding more beet juice if necessary.

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Remove from the heat, cover and slowly cool at room temperature then refrigerate it overnight for best infusion. Return the plant milk to a boil and then pour it through a strainer over the finely chopped chocolate in a medium bowl. Whisk to smooth then let it cool at room temperature until set.

These Chocolate Beet Truffles Will Be Your New GoTo Healthy Treat

Beet fudge truffles are sweet, with a touch of tart, and guilt free. The beet ganache is sweetened with cacao, medjool dates (no sugar added) and thickened with flax. Each serving has 5 grams of fiber and 3 grams of protein, and are as silky and decadent as fine, gourmet chocolate.

Fudgy Vegan Chocolate Beet Truffles — Rainbow Plant Life

Beet Tartare with Truffle. Beets and truffles go really well together. Their shared earthiness makes them a natural aromatic fit. So if you really want to make this dish fancy, get a hold of some fresh truffle(s). Shave the truffle over the tartare right before serving (preferably at the table). Realistically, however, fresh truffles can be.

Fudgy Vegan Chocolate Beet Truffles — Rainbow Plant Life

Mix the melted chocolate into the cooled almond-beet mixture, then add the icing sugar and half of the cocoa powder. Transfer the mixture to a baking pan and put in freezer to 30-45 minutes; the longer you freeze the mixture, the easier it will be to roll into balls. #SpoonTip: For a healthier alternative, blend approximately 1/2 cup dates.

These Chocolate Beet Truffles Will Be Your New GoTo Healthy Treat

Instructions. Place the chocolate chips, vegan butter, and cream in a glass microwave-safe bowl. Microwave in 30-second bursts, stirring between each with a silicone spatula. Repeat until the chocolate mixture is melted and shiny. Cover the bowl with a lid or foil and refrigerate for 1-2 hours, checking often.

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Set aside. Put the chopped chocolate pieces into a bowl. In another saucepan, gently heat the cream and sugar until it is just reaching the point of boiling. Take it off the heat and add the teabags. Allow the tea to infuse for 10 minutes, stirring occasionally. Gently squeeze out the tea bags, remove, and bring the cream back to the boil.

These Chocolate Beet Truffles Will Be Your New GoTo Healthy Treat

Add the beets and toss to coat. Mix sour cream, caraway seeds and the remaining 2 tablespoons vinegar in a small bowl. Arrange the beets on a serving platter and top with the sour cream mixture. Arrange truffle carpaccio (or shaved truffle) over the top; sprinkle with dill. Serve immediately.

These Chocolate Beet Truffles Will Be Your New GoTo Healthy Treat

How to Make this Truffle Beet Salad: To start, preheat your oven to 400 F. Prepare the beets by washing first, then removing the stems and greens. Peel each beet and then cut in half. In a shallow baking dish, add the beets. Brush with olive oil and bake for 45-55 minutes, until tender when pierced with a fork.

Chocolate dust Raspberry truffles

Take a large bowl and add the sliced beets and marinade, and marinate for 10+ minutes or overnight in an airtight container. When it's time to serve, grab a large serving platter and spread the marinated beet slices over the top evenly. Next beautifully garnish with your arugula, pistachios, capers, a truffle oil drizzle, and lemon zest.

These raspberry beet chocolate truffles are the perfect healthy treat

What to do. In a food processor, combine the beets, yogurt, maple syrup, and vanilla. Blend until smooth. Add the coconut flour and salt. Process to form a dough. Roll into balls. Freeze for 2 hours (or longer) until firm. Coat in melted chocolate, top with sprinkles, and refrigerate until set. Enjoy!

Raw Chocolate Red Beet Truffles and Fleur de Sel. rawfood vegan

Instructions. In a food processor, add your pecans and process until finely chopped. Remove and set aside. Next, add dates, maple syrup, ghee and water to the food processor. Blend until this forms a thick puree. In a bowl, add the puree, pecans and a pinch of sea salt. Mix well and freeze for 20-30 minutes.

Raw Vegan ChocolateBeet Truffles (They're GlutenFree Too!) Vegan

Directions: Boil diced beets in water until soft - approximately 10 minutes. While waiting for the beets to soften, crush the almonds using either a knife, hammer, or blender. If you want, a.